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Pumpkin Zucchini Muffins Recipe

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Enjoy the perfect blend of pumpkin and zucchini in these moist and flavorful muffins. Ideal for a quick breakfast or a cozy snack, these pumpkin zucchini muffins are loaded with warm spices like cinnamon, nutmeg, and cloves, making them a delicious treat for fall or any time of year. With options for add-ins like chocolate chips, nuts, or dried fruit, these muffins are customizable to suit your taste. Easy to make and perfect for using up extra zucchini, this recipe is sure to become a favorite.

 

Ingredients

Scale

Dry Ingredients:

  • 1 3/4 cups all-purpose flour: Provides the base for the muffins.
  • 1 teaspoon baking powder: Helps the muffins rise and become fluffy.
  • 1/2 teaspoon baking soda: Works with the baking powder to leaven the muffins.
  • 1/2 teaspoon salt: Enhances the flavors of the other ingredients.
  • 1 teaspoon ground cinnamon: Adds warm spice that complements the pumpkin and zucchini.
  • 1/2 teaspoon ground nutmeg: Provides a subtle, sweet spice that pairs well with pumpkin.
  • 1/4 teaspoon ground ginger: Adds a hint of zing to the spice mix.
  • 1/4 teaspoon ground cloves: Deepens the flavor with its warm, earthy notes.

Wet Ingredients:

  • 1 cup canned pumpkin puree: Adds moisture and rich pumpkin flavor.
  • 1 cup shredded zucchini: Provides moisture and texture without overpowering the flavor.
  • 1/2 cup granulated sugar: Sweetens the muffins.
  • 1/2 cup brown sugar, packed: Adds sweetness with a hint of caramel flavor.
  • 1/2 cup vegetable oil: Keeps the muffins moist and tender.
  • 2 large eggs: Bind the ingredients together and provide structure.
  • 1 teaspoon vanilla extract: Adds depth and enhances the overall flavor.

Optional Add-Ins:

  • 1/2 cup chopped nuts (walnuts or pecans): Adds crunch and a nutty flavor.
  • 1/2 cup chocolate chips: Provides a sweet contrast to the warm spices.
  • 1/4 cup raisins or dried cranberries: Adds a chewy, sweet-tart element.

Instructions

  • Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
  • Prepare the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  • Mix the wet ingredients: In another bowl, combine the pumpkin puree, shredded zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
  • Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Add optional add-ins: Gently fold in the chopped nuts, chocolate chips, or dried fruit, if using.
  • Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra moisture, squeeze excess liquid from the zucchini before adding it to the batter.
  • For a lower sugar version, reduce the sugar by 1/4 cup without compromising the flavor.
  • Feel free to double the recipe and freeze the extra muffins for a quick breakfast option.

Nutrition

Find it online: https://camilarecipes.com/pumpkin-zucchini-muffins-recipe/